Fowl, Veal, or Rabbit Curry

Ingredients

• a fowl cut into neat pieces
• a rabbit cut into neat pieces
• some veal into slices
• cover with curry-powder
• finely-shred onion
• some white stock
• a little lemon-juice

Method

1. 1

   Dredge the meat with flour and fry in butter until browned.

2. 2

   Add the finely shredded onion during frying.

3. 3

   When the meat is half done and pale brown, pour in the white stock and finish cooking.

4. 4

   Add lemon juice and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 549. The excerpt below is the record exactly as published.

Fowl, Veal, or Rabbit Curry.— Cut a fowl or rabbit into neat pieces, and some veal into slices, dredge them with flour, and cover row ( 228 ) FRA •with curry-powder; fry till bro-w-n in butter. Sprinkle finely-shred onion during the frj'ing, and when the meat is half done, and of a pale brown, pour in some white stock, and finish the cooking; add a little lemon -juice, and serve hot. Fowl, White Oyster Sauce for.— Strain the liquor from a pint of oj-sters that have been scalded, but not boiled. Put into a atewpan the strained liquor, a quarter of a pound of butter, blended with flour, a little lemon-rind, a blade of mace pounded, and very little cayenne. Stir in three or four table-spoonfuls of cream, and continue to stir till the sauce is thick ; then pour it over the scalded oysters, which should pre-\'iously have been washed and bearded, and put into a clean saucepan. Squeeze in the juice of a lemon, move the sauce round for a minute or two, then serve in a tureen. Time, a quarter of an hour to prepare. Probable cost, Is. 9d. to is. per dozen. Sufficient for a Ixirge tureen. Fowl with Ham, Potted.— Chop to- gether six ounces of cooked ham and the meat of a hot roast chicken ; pound these in a mortar, with four ounces of butter. Boil down the bones of the chicken with the skin and the gravy from the roasting, season with salt, pep- per, mace, and cayenne ; reduce the mixture to a glaze, and add it to the pounded meat. Press the fowl and ham into shallow earthen pots, cover \vith clarified butter, and store in a cool place. - Fowl, with Macaroni.— Cut up a fowl into neat pieces

Cook this with the app: pantry check, scaling, and the assistant.